Thai Style Vegan Ramen
Makes 1 large serving or 2 “small” servings
Vegetable stock (either you use readymade or make your own)
1 clove garlic, chopped
1/2 tsp galangal powder or 1 knob fresh galangal
1 tbsp freeze-dried lemongrass or 1 stalk fresh lemongrass finely chopped up
1 tsp kaffir lime powder or 1 fresh kaffir lime leaf
large splash japanese rice mirin as sweetener (use whatever you have/want to sweeten)
1 piece dried kombu (take out before serving, if you don’t have it – don’t worry)
1 tbsp red curry paste (make your own or use readymade)
3-4 tbsp coconut milk
1 tbsp tamari sauce (if not salty enough)
noodles of choice (I use shirataki)
(whatever vegetables you want to use really)
1. In a pot add all the ingredients except the veggies and bing to a boil.
2. Let the broth simmer for 15 min until fragrant and then add the veggies.
3. Serve when veggies are tender and top with fresh coriander, spring onions and lime.